JPH0525455B2 - - Google Patents

Info

Publication number: JPH0525455B2
Authority: JP; Japan
Prior art keywords: bolo; egg; dough; milk powder; present
Prior art date: 1987-12-28
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.): Expired - Lifetime

Application number

JP62330007A

Other languages

English (en)

Japanese (ja)

Other versions

JPH01174322A (ja

Inventor

Toshio Ooyama

Kosuke Zaizen

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Kewpie Corp

Original Assignee

QP Corp

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

1987-12-28

Filing date

1987-12-28

Publication date

1993-04-13

1987-12-28 Application filed by QP Corp filed Critical QP Corp

1987-12-28 Priority to JP62330007A priority Critical patent/JPH01174322A/ja

1989-07-10 Publication of JPH01174322A publication Critical patent/JPH01174322A/ja

1993-04-13 Publication of JPH0525455B2 publication Critical patent/JPH0525455B2/ja

Status Granted legal-status Critical Current

Links

235000013305 food Nutrition 0.000 claims description 19
239000000843 powder Substances 0.000 claims description 18
235000013601 eggs Nutrition 0.000 claims description 17
239000002994 raw material Substances 0.000 claims description 16
235000020183 skimmed milk Nutrition 0.000 claims description 13
235000000346 sugar Nutrition 0.000 claims description 11
150000008163 sugars Chemical class 0.000 claims description 4
239000007788 liquid Substances 0.000 description 6
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
238000004519 manufacturing process Methods 0.000 description 5
239000000203 mixture Substances 0.000 description 5
229920002472 Starch Polymers 0.000 description 4
239000008107 starch Substances 0.000 description 4
235000019698 starch Nutrition 0.000 description 4
208000004739 Egg Hypersensitivity Diseases 0.000 description 3
229930006000 Sucrose Natural products 0.000 description 3
CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
230000000052 comparative effect Effects 0.000 description 3
239000000796 flavoring agent Substances 0.000 description 3
235000019634 flavors Nutrition 0.000 description 3
239000004615 ingredient Substances 0.000 description 3
235000013336 milk Nutrition 0.000 description 3
239000008267 milk Substances 0.000 description 3
210000004080 milk Anatomy 0.000 description 3
229920001592 potato starch Polymers 0.000 description 3
239000005720 sucrose Substances 0.000 description 3
241000209140 Triticum Species 0.000 description 2
235000021307 Triticum Nutrition 0.000 description 2
235000009508 confectionery Nutrition 0.000 description 2
235000013312 flour Nutrition 0.000 description 2
238000004898 kneading Methods 0.000 description 2
239000003595 mist Substances 0.000 description 2
239000000047 product Substances 0.000 description 2
238000005096 rolling process Methods 0.000 description 2
ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical group [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 1
OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
229920002261 Corn starch Polymers 0.000 description 1
241000196324 Embryophyta Species 0.000 description 1
206010016946 Food allergy Diseases 0.000 description 1
229930091371 Fructose Natural products 0.000 description 1
239000005715 Fructose Substances 0.000 description 1
RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
206010020751 Hypersensitivity Diseases 0.000 description 1
244000151018 Maranta arundinacea Species 0.000 description 1
235000010804 Maranta arundinacea Nutrition 0.000 description 1
235000012419 Thalia geniculata Nutrition 0.000 description 1
208000026935 allergic disease Diseases 0.000 description 1
230000000172 allergic effect Effects 0.000 description 1
230000007815 allergy Effects 0.000 description 1
208000010668 atopic eczema Diseases 0.000 description 1
229910052791 calcium Inorganic materials 0.000 description 1
239000011575 calcium Substances 0.000 description 1
150000001720 carbohydrates Chemical class 0.000 description 1
239000005018 casein Substances 0.000 description 1
BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
235000021240 caseins Nutrition 0.000 description 1
238000001816 cooling Methods 0.000 description 1
239000008120 corn starch Substances 0.000 description 1
230000000694 effects Effects 0.000 description 1
201000010860 egg allergy Diseases 0.000 description 1
235000013345 egg yolk Nutrition 0.000 description 1
210000002969 egg yolk Anatomy 0.000 description 1
238000005516 engineering process Methods 0.000 description 1
239000000835 fiber Substances 0.000 description 1
239000012467 final product Substances 0.000 description 1
238000010304 firing Methods 0.000 description 1
239000012530 fluid Substances 0.000 description 1
235000015203 fruit juice Nutrition 0.000 description 1
239000008103 glucose Substances 0.000 description 1
150000004676 glycans Chemical class 0.000 description 1
239000002075 main ingredient Substances 0.000 description 1
229910052751 metal Inorganic materials 0.000 description 1
239000002184 metal Substances 0.000 description 1
238000000034 method Methods 0.000 description 1
150000002772 monosaccharides Chemical class 0.000 description 1
235000016709 nutrition Nutrition 0.000 description 1
230000035764 nutrition Effects 0.000 description 1
229920001282 polysaccharide Polymers 0.000 description 1
239000005017 polysaccharide Substances 0.000 description 1
235000008476 powdered milk Nutrition 0.000 description 1
210000003296 saliva Anatomy 0.000 description 1
239000007787 solid Substances 0.000 description 1
238000005507 spraying Methods 0.000 description 1
235000019605 sweet taste sensations Nutrition 0.000 description 1
235000013311 vegetables Nutrition 0.000 description 1
229940088594 vitamin Drugs 0.000 description 1
229930003231 vitamin Natural products 0.000 description 1
235000013343 vitamin Nutrition 0.000 description 1
239000011782 vitamin Substances 0.000 description 1
235000008939 whole milk Nutrition 0.000 description 1

Landscapes

Confectionery (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)

JP62330007A 1987-12-28 1987-12-28 ボーロ様食品 Granted JPH01174322A (ja)

Priority Applications (1)

Application Number	Priority Date	Filing Date	Title
JP62330007A JPH01174322A (ja)	1987-12-28	1987-12-28	ボーロ様食品

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
JP62330007A JPH01174322A (ja)	1987-12-28	1987-12-28	ボーロ様食品

Publications (2)

Publication Number	Publication Date
JPH01174322A JPH01174322A (ja)	1989-07-10
JPH0525455B2 true JPH0525455B2 (ko)	1993-04-13

Family

ID=18227725

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
JP62330007A Granted JPH01174322A (ja)	1987-12-28	1987-12-28	ボーロ様食品

Country Status (1)

Country	Link
JP (1)	JPH01174322A (ko)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
FR2575178B1 (fr) *	1984-12-21	1987-01-16	Rhone Poulenc Spec Chim	Procede de production de polysaccharides de type xanthane
IT1274385B (it) *	1995-04-26	1997-07-17	Barilla Flli G & R	Prodotto da forno consumabile come biscotto o utilizzabile per preparare bevande dolci o dessert tipo budino
FR2937222A1 (fr) *	2008-10-16	2010-04-23	Georges Monin Sas	Procede de fabrication d'une creme alimentaire.
CN103070216A (zh) *	2013-01-31	2013-05-01	宁夏国圣食品有限公司	马铃鲜薯饼干
CN104642464A (zh) *	2014-06-24	2015-05-27	谭晓云	磨牙饼干的制作方法

Citations (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPS6163233A (ja) *	1984-09-05	1986-04-01	ハウス食品工業株式会社	容器入り焼成菓子用ドウ

1987
- 1987-12-28 JP JP62330007A patent/JPH01174322A/ja active Granted

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPS6163233A (ja) *	1984-09-05	1986-04-01	ハウス食品工業株式会社	容器入り焼成菓子用ドウ

Also Published As

Publication number	Publication date
JPH01174322A (ja)	1989-07-10

Legal Events

Date

Code

Title

Description

2004-10-26

R250

Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

2007-12-28

EXPY

Cancellation because of completion of term

2008-03-05

FPAY

Renewal fee payment (event date is renewal date of database)

Free format text: PAYMENT UNTIL: 20080413

Year of fee payment: 15

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